Welcome to Recipes For Judys' Foodies

Golden Butter Cake with Chocolate Marshmallow Frosting

6 egg yolks
1 cup milk
2 tsp. vanilla
1 1/2 cup sugar
1 Tablespoon + 1 tsp. Baking Powder
3/4 teaspoon salt
12 Tablespoons butter
3 cup flour

Mix yolks, 1/4 cup of the milk & vanilla. Put all dry ingredients in mixing bowl. Beat in butter till like crumbs. Beat in remaining milk. Now slowly beat in egg yolk mixture. Beat till smooth. Pour into a greased & floured 9x13 pan & bake 350 degrees 25 -35 minutes. Poke holes in cake with an object about the diameter of a drinking straw. Pour Chocolate Marshmallow Frosting over warm cake. Smooth for an even finish.

Chocolate Marshmallow Frosting
3 cups semi sweet chocolate chips
1 bag marshmallows
1teaspoon vanilla
dash of salt
1/2 to 1 cup of light cream
2 cups powdered sugar
Microwave chocolate chips on 50% power till melted about 2 minutes. Stir 1/2 thru and again when melted to smooth. Add marshmallows & microwave full power till melted about 1 1/2 minutes. Stir till smooth. Now beat in cream & sugar till texture is frosting consistancy. Add more or less as you prefer. Frost warm cake. Frosting will pool down in holes and smooth over the top. Delicious!

Sunday, June 26, 2016

Black Raspberry Custard Pie

My Mom made this when I was a child & it is still one of my top ten favorite pies! That silky egg custard with all those plump sweet raspberries makes this a winning flavor & texture combo! Thanks Mom for coming up with this prize winning pie!

I was so excited to try my first attempt at baking Mom's pie! Just a bite, and my childhood was being relived, this pie took me home for a minute or two!
Crust Ingredients
2 cups Flour 
1/4 tsp Salt
2 tsp. Sugar
1/3 Cup COLD Butter
1/3 Cup Shortening
Stir all dry ingredients together. Cut in butter, & shortening, & mix until you get fine crumbs. I use a pastry cutter but a fork works too. Stir in water until just combined . Flour surface & roll out dough. Use in your favorite recipes. If using crust in a meat pie leave out sugar.
For Blind Baking line pan with crust , trim & crimp edges. Bake in 350 degree oven for 10 minutes. This stops your pie crust from being soggy!  

4 Cups Whole Milk
4 Eggs
1/2 Cup Sugar
3 Heaping Tablespoon Flour
2 Tablespoons Soft Salted Butter
2 Teaspoons Cinnamon
2 Teaspoons Vanilla
1 & 1/2 Cup Fresh Black Raspberries, washed & drained dry! ( Try Blueberries or Red Raspberries if you wish!
 Heat milk to the boiling point, but do not let it boil! I wait until I see little bubbles all around the edge of the pan & with a spoon stir the milk. You can feel it just coming up to the boil. Remove from heat & set aside! Stir together the flour & sugar. Now whisk in with a good beating motion the eggs, doing one egg at a time.Now slowly & I mean slowly with just a little at a time whisk in your hot milk, whisking briskly! Once you have about 1/2 of the milk whisked into the egg you pour the milk in a little faster! You trying to keep those eggs from scrambling! Now add  the 2 Tablespoons of butter whisking until melted. Whisk in the vanilla & 1 teaspoon of the cinnamon! Slowly pour this mixture into your blind baked crust! Now sprinkle the berries over the top & sprinkle with the rest of the cinnamon! Bake at 350 degrees for 45 minutes to an hour! Pie should be puffed up on top & a knife inserted should come out clean. Once baked remove from your oven & let cool. Refrigerate so this pie is icy cold when served! ENJOY my Mom's Black Raspberry Custard Pie! 

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